Carrot Ginger Squash Soup

This soup right here will give you all the cozy winter vibes after making it. I actually created this recipe on a whim by throwing together whatever I had left in my fridge and it turned out so well that I wanted to share it with all of you.

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Not only is this soup delicious but it boasts a pretty decent nutritional profile as well. Jam packed full of fibre, plant based protein and anti-inflammatory ingredients such as ginger and turmeric, what’s not to love! I used my pressure cooker for this recipe but it can be easily adapted to cook on the stove as well. Just cook until all of the ingredients are cooked through (20-30 minutes). Here’s how to make it!


  • 1 red onion

  • 2 garlic cloves

  • small piece of fresh ginger

  • 1/2 tsp turmeric

  • 1 cup mushrooms

  • 1/2 cup red lentils

  • juice and zest of 1 lemon (preferably organic if using zest)

  • 1 small butternut squash peeled and chopped into small cubes

  • 4-5 large chopped carrots (leave them in large chunks)

  • 4 cups low sodium vegetable broth

  • 1 can light coconut milk (can sub for 3 tbsp of coconut butter)

  • pinch of Himalayan salt

  • black pepper to taste


  1. If using a pressure cooker, turn on the sauté function and sauté the onions ,mushrooms, chopped garlic, ginger and spices with some water until soft and fragrant.

  2. Add in the remaining ingredients except the lemon juice, lemon zest and salt (save for the end)

  3. Put on the lid and turn to manual, high pressure for 10 minutes

  4. Once cooked, let the steam release slowly for 10 minutes

  5. Add in the juice and zest of the lemon and salt to taste

  6. Enjoy!

This soup is also great with some added greens such as kale or spinach cooked into it. Feel free to change it up and add in your winter favourites. If you give it a try, don’t forget to tag me on Instagram @plantlythriving